7 Science-Backed Health Benefits Of Bananas & Nutrition 2023

Ellie Busby

Updated on - Written by
Medically reviewed by Kathy Shattler, MS, RDN

benefits of bananas

Bananas are one of the most traded food crops[1] in the world. But are bananas that good for you? Should you eat them every day? And should you eat ripe bananas or green unripe bananas? In this article, we answer all these questions and more. 

Bananas are rich in health-promoting compounds[2], such as dietary fiber, low glycemic carbohydrates, vitamins, minerals, antioxidants, and even healthy lectins. Here are the top seven health benefits of bananas.

7 Impressive Health Benefits Of Bananas

  1. Rich in vitamins and minerals
  2. High in antioxidants
  3. May support digestive health
  4. May help balance blood sugar levels
  5. May support healthy weight loss
  6. Good for exercise performance and recovery
  7. May support heart health

Health Benefits Of Eating Bananas

The common Cavendish banana is what you’ll normally buy at the grocery store and accounts for almost 50% of banana production[3]. The Cavendish is the banana we’ll be referring to for the rest of the article unless otherwise stated.

Note: Don’t confuse the health benefits of bananas with the health benefits of banana peppers. Banana peppers are chili peppers, not a type of banana.

Rich In Vitamins And Minerals

Whole fruits and vegetables tend to be rich in micronutrients, and bananas are no exception.

Bananas are especially high in vitamin B6[4], which is important for immune health, cognition, and neurotransmitter balance[5]. The body needs vitamin B6 to convert tryptophan (an amino acid) into serotonin and melatonin, two neurochemicals important for mood and sleep regulation. 

In addition, bananas are a good source of minerals[6], including potassium, magnesium, and phosphorus. 

Phosphorus is important for healthy bones[7], while magnesium and vitamin B6 can help balance your mood and help you sleep[8] – especially when you’re stressed[9]. Potassium is crucial for a healthy heart and cardiovascular system[10]

However, despite being well-known for being high in potassium, bananas aren’t especially high in this mineral compared to other fruits and vegetables. For instance, while one medium banana[11] (118 grams) provides 422 milligrams of potassium, spinach[12] provides 558 milligrams per 100 grams, and white beans[13] provide 454 milligrams per 100 grams.

Red bananas are another type of banana consumed in Asia with many benefits. Their rich red color comes from the high levels of carotenoids[14], such as beta-carotene, which our bodies convert into vitamin A.

Studies suggest these types of bananas could be used in areas of the world where vitamin A deficiency is prevalent.

High In Antioxidants

Antioxidants are molecules that reduce oxidative stress in the body, protect against cell damage, and reduce the risk of diseases such as cancer, diabetes, and heart disease. 

The typical banana contains several antioxidant compounds[1], including polyphenols, carotenoids, and phytosterols, each shown to benefit human health[15]. Also, cell-based studies suggest that banana antioxidants and banana lectins[16] might lower the risk of developing breast cancer[17].

Studies suggest that bananas are also high in L-dopa and dopamine[18], a neurotransmitter and an antioxidant. Eating a banana can lead to higher dopamine metabolites[19] in your body. Dopamine regulates movement, memory, and the pleasure/reward system.

Many antioxidants and vitamins are crucial for healthy skin[20] – especially vitamins A and C. As bananas are a source of vitamin C and can be a good source of vitamin A, bananas might improve skin health too.

Bananas tend to have the highest levels of antioxidant compounds[6] at stage five of ripening[21], which is yellow with green tips. (For reference, most stores sell bananas in stages three (green) to six (yellow), and the best time to eat them is when they’re in stages five (yellow with green) to seven (yellow-brown).

May Support Digestive Health

Bananas contain dietary fiber and resistant starch[22], both of which act as prebiotics by feeding beneficial gut bacteria and supporting a healthy microbiome balance.

Fiber and resistant starch aren’t absorbed in the small intestines. Instead, they enter the colon, where they’re fermented by gut bacteria.

Bananas are rich in a type of fiber called fructooligosaccharides (FOS), which are strings of fructose molecules. Studies show consuming more FOS increases health-promoting short-chain fatty acids and reduces constipation[23]

Similarly, studies suggest that consuming five to ten grams of resistant starch daily can improve constipation, and other gastrointestinal symptoms such as bloating and gas after two weeks. 

But ripe bananas aren’t very high in resistant starch – this is where the benefits of green bananas come into play. 

Green, unripe bananas contain 7.8 grams of resistant starch[24] per 100 grams of banana pulp. As bananas ripen and turn yellow, this starch is turned into sugar. So, you might have to eat some very green bananas to get the gut benefits.

May Help Balance Blood Sugar Levels

Eating more whole fruits, such as bananas, can prevent blood sugar spikes and lower the risk of type 2 diabetes[25]. But you don’t want to eat more yellow, ripe bananas: they must be green.

Studies show that the resistant starch from green bananas can reduce blood glucose levels and Hb1Ac[26] – a marker of long-term blood sugar balance. 

Although we don’t know exactly why resistant starch helps lower blood sugar[27], scientists think it works by promoting satiety, modifying the gut microbiota, and reducing inflammation.

Just eating more bananas without changing other dietary habits likely won’t do much good, but eating bananas regularly as part of a healthy whole-food diet can help with weight loss and blood sugar balance[28].

May Support Healthy Weight Loss

Eating more superfoods rich in dietary fiber and resistant starch can help with sustainable weight management.

Fiber is important for satiety and appetite control[29]. Studies show that consuming resistant starch from green bananas daily can significantly reduce weight, waist circumference, and body mass index (BMI)[26].

Fiber and resistant starch can’t be broken down in the gut, so they slow down gastric emptying and keep you fuller for longer – ultimately leading to eating less and, hence, weight loss.

Good For Exercise Performance And Recovery

Consuming bananas during exercise can improve speed[30], performance, and post-exercise recovery.

One study compared cyclists consuming bananas, sugar-sweetened water, and plain water during exercise. They found that the banana-eaters had lower post-exercise inflammation levels[31], suggesting bananas may improve recovery compared to carbohydrates alone.

Another study suggests that snacking on a banana during exercise increases glutathione levels, the body’s main antioxidant.

May Support Heart Health

Bananas are rich in important nutrients for heart health, such as potassium and magnesium. Low intakes of both potassium and magnesium can increase your risk of cardiovascular disease[32].


Potassium is especially important for regulating blood pressure. A potassium deficiency is associated with high blood pressure[33], arterial stiffness[34], and an increased risk of stroke[35]. Low potassium levels can also lead to muscle weakness and fatigue. 

As potassium and sodium work together in the body, the more salt you consume, the more potassium you’ll need[36] to see benefits.


Magnesium is another important mineral for heart health[37], with low magnesium intakes linked with heart disease and failure. Many human diseases[38] are also associated with low magnesium levels, including dementia, diabetes, and depression. 

Sleep disorders such as sleep apnea can deplete magnesium[39] levels, meaning you may need a higher magnesium intake.

Eating more bananas alongside a healthy, whole-food diet rich in fruits and vegetables is the best way to increase your potassium and magnesium intake.

Banana Nutrition

The nutrition in a banana varies by ripeness. Still, raw banana flesh (without the peel) tends to be mostly water (75%) and carbohydrate (23%), with very little protein (1%) and no fat. 

One average[40] medium-sized banana weighs around 115 grams:

  • 105 calories
  • 27 grams of carbohydrates
  • 14 grams of sugar
  • 3 grams of fiber
  • 32 milligrams of magnesium
  • 26 milligrams of phosphorus
  • 422 milligrams of potassium
  • 10 milligrams of vitamin C

Potential Risks

There aren’t many risks to eating bananas. Nevertheless, here are a few potential risks to watch out for.

Allergic Reaction

Bananas can cause allergic reactions[2] in 0.6% of people and up to 67% of asthmatics. People with a latex allergy[41] may also react to bananas. 

High In Pesticides

Bananas are usually grown using pesticides[42]

Pesticides can have a negative impact on human health[43], increasing the risk of illnesses and diseases such as dementia, cancer, and heart disease.

Eating the flesh and throwing away the peel may not be such a problem, but if you plan to eat the peel for its health properties, you may want to choose organic bananas.

Adding Bananas To Your Diet

The best part about eating bananas is that they’re so easy to add to your diet. Here are a few ideas.

Banana Peel Tea

Banana Peel Tea

Ever wondered about the benefits of banana peel tea? If you can stomach it, the banana peel is even more nutritious[44] than the fresh banana. 

Banana peel is high in dietary fiber, potassium, and amino acids[45] and contains significantly more antioxidant compounds[46] than the pulp. If you drink banana peel tea, you will not benefit from the fiber, but you will benefit from the vitamins and amino acids.

However, banana peels tend to taste bitter, so can be difficult to consume. The best way is to blend them into smoothies or cook them in dishes such as stir fries or curries.

Banana Snack

benefits of bananas

Bananas are handy because they come in their own little natural carrying case. Just peel and eat on the go – no need to wash.

Have A Banana With Breakfast

benefits of bananas

Bananas go great with a variety of breakfasts. Try banana slices on top of oatmeal, mixed with berries and Greek yogurt, or with peanut butter on toast.

Banana Bread

banana bread

Mashed banana is a great addition to cakes because they add natural sweetness.

There are many banana bread recipes online, but you can also add bananas to other cake recipes to add natural sugars and reduce refined sugar content.

Bananas can also work as a substitute for eggs in vegan baking.

Cook With Green Bananas

benefits of bananas

The type of bananas you can usually buy in the grocery store are dessert bananas rather than cooking bananas, but you can still cook with them when they’re very green.

Try buying very green bananas (ripeness stage one, two, or three), chopping them up, and frying or adding them to stir-fries or curries. 

This is also a great way to cook the peels. However,  we recommend choosing yellow bananas for the peel as green banana peels are very thick and tough.

Banana Smoothie

Banana Smoothie

Smoothies are one of the easiest ways to eat a lot of fruit and vegetables quickly. Banana smoothies are a great way to get a dose of healthy carbohydrates to replenish your glycogen stores after exercise, too.

A classic smoothie to try is banana, peanut butter, soy milk, and cocoa powder.

The Bottom Line

There are so many potential health benefits of bananas, including improving heart health, balancing blood sugar, and enhancing gut health.

Bananas are rich in micronutrients, antioxidants, fiber, and resistant starch. They are versatile and can be easily added to your daily diet.

Green bananas have the most health benefits, so we recommend eating your bananas slightly underripe. Eat a banana most days alongside a healthy diet rich in whole plant-based foods.

+ 46 sources

Health Canal avoids using tertiary references. We have strict sourcing guidelines and rely on peer-reviewed studies, academic researches from medical associations and institutions. To ensure the accuracy of articles in Health Canal, you can read more about the editorial process here

  1. Singh, B., Singh, J.P., Kaur, A. and Singh, N. (2016). Bioactive compounds in banana and their associated health benefits – A review. Food Chemistry, [online] 206, pp.1–11. doi:10.1016/j.foodchem.2016.03.033.
  2. Suriyamoorthy, P., Madhuri, A., Tangirala, S., Michael, K.R., Sivanandham, V., Rawson, A. and Anandharaj, A. (2022). Comprehensive Review on Banana Fruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens through Food Processing. Plant Foods for Human Nutrition, [online] 77(2), pp.159–171. doi:10.1007/s11130-022-00976-1.
  3. Fao.org. (2022). The World Banana Economy, 1985-2002. [online] Available at: https://www.fao.org/3/y5102e/y5102e04.htm
  4. Stover, P.J. and Field, M.S. (2015). Vitamin B-6. Advances in Nutrition, [online] 6(1), pp.132–133. doi:10.3945/an.113.005207.
  5. Khalid, W., Arshad, M.S., Ranjha, M.M.A.N., Różańska, M.B., Irfan, S., Shafique, B., Rahim, M.A., Khalid, M.Z., Abdi, G. and Kowalczewski, P.Ł. (2022). Functional constituents of plant-based foods boost immunity against acute and chronic disorders. Open Life Sciences, [online] 17(1), pp.1075–1093. doi:10.1515/biol-2022-0104.
  6. Borges, C.V., Maraschin, M., Coelho, D.S., Leonel, M., Gomez, H.A.G., Belin, M.A.F., Diamante, M.S., Amorim, E.P., Gianeti, T., Castro, G.R. and Lima, G.P.P. (2020). Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains. Food Research International, [online] 132, p.109061. doi:10.1016/j.foodres.2020.109061.
  7. Serna, J. and Bergwitz, C. (2020). Importance of Dietary Phosphorus for Bone Metabolism and Healthy Aging. Nutrients, [online] 12(10), p.3001. doi:10.3390/nu12103001.
  8. Chan, V. and Lo, K. (2021). Efficacy of dietary supplements on improving sleep quality: a systematic review and meta-analysis. Postgraduate Medical Journal, [online] 98(1158), pp.285–293. doi:10.1136/postgradmedj-2020-139319.
  9. Pouteau, E., Kabir-Ahmadi, M., Noah, L., Mazur, A., Dye, L., Hellhammer, J., Pickering, G. and Dubray, C. (2018). Superiority of magnesium and vitamin B6 over magnesium alone on severe stress in healthy adults with low magnesemia: A randomized, single-blind clinical trial. PLOS ONE, [online] 13(12), p.e0208454. doi:10.1371/journal.pone.0208454.
  10. Filippini, T., Naska, A., Kasdagli, M., Torres, D., Lopes, C., Carvalho, C., Moreira, P., Malavolti, M., Orsini, N., Whelton, P.K. and Vinceti, M. (2020). Potassium Intake and Blood Pressure: A Dose‐Response Meta‐Analysis of Randomized Controlled Trials. Journal of the American Heart Association, [online] 9(12). doi:10.1161/jaha.119.015719.
  11. Usda.gov. (2022). FoodData Central. [online] Available at: https://fdc.nal.usda.gov/fdc-app.html#/food-details/173944/nutrients
  12. Usda.gov. (2022). FoodData Central. [online] Available at: https://fdc.nal.usda.gov/fdc-app.html#/food-details/168462/nutrients
  13. Usda.gov. (2022). FoodData Central. [online] Available at: https://fdc.nal.usda.gov/fdc-app.html#/food-details/175204/nutrients
  14. Englberger, L., Darnton-Hill, I., Coyne, T., Fitzgerald, M.H. and Marks, G.C. (2003). Carotenoid-Rich Bananas: A Potential Food Source for Alleviating Vitamin A Deficiency. Food and Nutrition Bulletin, [online] 24(4), pp.303–318. doi:10.1177/156482650302400401.
  15. Sarma, P.P., Gurumayum, N., Verma, A.K. and Devi, R. (2021). A pharmacological perspective of banana: implications relating to therapeutic benefits and molecular docking. Food & Function, [online] 12(11), pp.4749–4767. doi:10.1039/d1fo00477h.
  16. Singh, S., Devi, S. and Ng, T. (2014). Banana Lectin: A Brief Review. Molecules, [online] 19(11), pp.18817–18827. doi:10.3390/molecules191118817.
  17. Kim, D.K., Ediriweera, M.K., Davaatseren, M., Hyun, H.B. and Cho, S.K. (2022). Antioxidant activity of banana flesh and antiproliferative effect on breast and pancreatic cancer cells. Food Science & Nutrition, [online] 10(3), pp.740–750. doi:10.1002/fsn3.2702.
  18. Kanazawa, K. and Sakakibara, H. (2000). High Content of Dopamine, a Strong Antioxidant, in Cavendish Banana. Journal of Agricultural and Food Chemistry, [online] 48(3), pp.844–848. doi:10.1021/jf9909860.
  19. Nieman, D.C., Gillitt, N.D., Henson, D.A., Sha, W., Shanely, R.A., Knab, A.M., Cialdella-Kam, L. and Jin, F. (2012). Bananas as an Energy Source during Exercise: A Metabolomics Approach. PLoS ONE, [online] 7(5), p.e37479. doi:10.1371/journal.pone.0037479.
  20. Michalak, M., Pierzak, M., Kręcisz, B. and Suliga, E. (2021). Bioactive Compounds for Skin Health: A Review. Nutrients, [online] 13(1), p.203. doi:10.3390/nu13010203.
  21. Ringer, T., Damerow, L. and Blanke, M.M. (2018). Non-invasive determination of surface features of banana during ripening. Journal of Food Science and Technology, [online] 55(10), pp.4197–4203. doi:10.1007/s13197-018-3352-2.
  22. Patterson, M.A., Maiya, M. and Stewart, M.L. (2020). Resistant Starch Content in Foods Commonly Consumed in the United States: A Narrative Review. Journal of the Academy of Nutrition and Dietetics, [online] 120(2), pp.230–244. doi:10.1016/j.jand.2019.10.019.
  23. Sabater-Molina, M., Larqué, E., Torrella, F. and Zamora, S. (2009). Dietary fructooligosaccharides and potential benefits on health. Journal of Physiology and Biochemistry, [online] 65(3), pp.315–328. doi:10.1007/bf03180584.
  24. Falcomer, A.L., Riquette, R.F.R., de Lima, B.R., Ginani, V.C. and Zandonadi, R.P. (2019). Health Benefits of Green Banana Consumption: A Systematic Review. Nutrients, [online] 11(6), p.1222. doi:10.3390/nu11061222.
  25. Muraki, I., Imamura, F., Manson, J.E., Hu, F.B., Willett, W.C., van Dam, R.M. and Sun, Q. (2013). Fruit consumption and risk of type 2 diabetes: results from three prospective longitudinal cohort studies. BMJ, [online] 347(aug28 1), pp.f5001–f5001. doi:10.1136/bmj.f5001.
  26. Costa, E.S., França, C.N., Fonseca, F.A.H., Kato, J.T., Bianco, H.T., Freitas, T.T., Fonseca, H.A.R., Figueiredo Neto, A.M. and Izar, M.C. (2019). Beneficial effects of green banana biomass consumption in patients with pre-diabetes and type 2 diabetes: a randomised controlled trial. British Journal of Nutrition, [online] 121(12), pp.1365–1375. doi:10.1017/s0007114519000576.
  27. Liu, J., Lu, W., Liang, Y., Wang, L., Jin, N., Zhao, H., Fan, B. and Wang, F. (2022). Research Progress on Hypoglycemic Mechanisms of Resistant Starch: A Review. Molecules, [online] 27(20), p.7111. doi:10.3390/molecules27207111.
  28. Wright, N., Wilson, L., Smith, M., Duncan, B. and McHugh, P. (2017). The BROAD study: A randomised controlled trial using a whole food plant-based diet in the community for obesity, ischaemic heart disease or diabetes. Nutrition & Diabetes, [online] 7(3), pp.e256–e256. doi:10.1038/nutd.2017.3.
  29. Müller, M., Canfora, E. and Blaak, E. (2018). Gastrointestinal Transit Time, Glucose Homeostasis and Metabolic Health: Modulation by Dietary Fibers. Nutrients, [online] 10(3), p.275. doi:10.3390/nu10030275.
  30. Nieman, D.C., Gillitt, N.D., Sha, W., Meaney, M.P., John, C., Pappan, K.L. and Kinchen, J.M. (2015). Metabolomics-Based Analysis of Banana and Pear Ingestion on Exercise Performance and Recovery. Journal of Proteome Research, [online] 14(12), pp.5367–5377. doi:10.1021/acs.jproteome.5b00909.
  31. Nieman, D.C., Gillitt, N.D., Sha, W., Esposito, D. and Ramamoorthy, S. (2018). Metabolic recovery from heavy exertion following banana compared to sugar beverage or water only ingestion: A randomized, crossover trial. PLOS ONE, [online] 13(3), p.e0194843. doi:10.1371/journal.pone.0194843.
  32. DiNicolantonio, J.J., O’Keefe, J.H. and Wilson, W. (2018). Subclinical magnesium deficiency: a principal driver of cardiovascular disease and a public health crisis. Open Heart, [online] 5(1), p.e000668. doi:10.1136/openhrt-2017-000668.
  33. Houston, M.C. (2011). The Importance of Potassium in Managing Hypertension. Current Hypertension Reports, [online] 13(4), pp.309–317. doi:10.1007/s11906-011-0197-8.
  34. Sun, Y., Byon, C.H., Yang, Y., Bradley, W.E., Dell’Italia, L.J., Sanders, P.W., Agarwal, A., Wu, H. and Chen, Y. (2017). Dietary potassium regulates vascular calcification and arterial stiffness. JCI Insight, [online] 2(19). doi:10.1172/jci.insight.94920.
  35. Vinceti, M., Filippini, T., Crippa, A., de Sesmaisons, A., Wise, L.A. and Orsini, N. (2016). Meta‐Analysis of Potassium Intake and the Risk of Stroke. Journal of the American Heart Association, [online] 5(10). doi:10.1161/jaha.116.004210.
  36. Wouda, R.D., Boekholdt, S.M., Khaw, K.T., Wareham, N.J., de Borst, M.H., Hoorn, E.J., Rotmans, J.I. and Vogt, L. (2022). Sex-specific associations between potassium intake, blood pressure, and cardiovascular outcomes: the EPIC-Norfolk study. European Heart Journal, [online] 43(30), pp.2867–2875. doi:10.1093/eurheartj/ehac313.
  37. Tangvoraphonkchai, K. and Davenport, A. (2018). Magnesium and Cardiovascular Disease. Advances in Chronic Kidney Disease, [online] 25(3), pp.251–260. doi:10.1053/j.ackd.2018.02.010.
  38. Barbagallo, M., Veronese, N. and Dominguez, L.J. (2021). Magnesium in Aging, Health and Diseases. Nutrients, [online] 13(2), p.463. doi:10.3390/nu13020463.
  39. Al Wadee, Z., Ooi, S.L. and Pak, S.C. (2022). Serum Magnesium Levels in Patients with Obstructive Sleep Apnoea: A Systematic Review and Meta-Analysis. Biomedicines, [online] 10(9), p.2273. doi:10.3390/biomedicines10092273.
  40. Usda.gov. (2022). FoodData Central. [online] Available at: https://fdc.nal.usda.gov/fdc-app.html#/food-details/173944/nutrients
  41. Taylor, J.S. and Erkek, E. (2004). Latex allergy: diagnosis and management. Dermatologic Therapy, [online] 17(4), pp.289–301. doi:10.1111/j.1396-0296.2004.04024.x.
  42. Mendez, A., Castillo, L.E., Ruepert, C., Hungerbuehler, K. and Ng, C.A. (2018). Tracking pesticide fate in conventional banana cultivation in Costa Rica: A disconnect between protecting ecosystems and consumer health. Science of The Total Environment, [online] 613-614, pp.1250–1262. doi:10.1016/j.scitotenv.2017.09.172.
  43. Nicolopoulou-Stamati, P., Maipas, S., Kotampasi, C., Stamatis, P. and Hens, L. (2016). Chemical Pesticides and Human Health: The Urgent Need for a New Concept in Agriculture. Frontiers in Public Health, [online] 4. doi:10.3389/fpubh.2016.00148.
  44. Hikal, W.M., Said-Al Ahl, H.A.H., Bratovcic, A., Tkachenko, K.G., Sharifi-Rad, J., Kačániová, M., Elhourri, M. and Atanassova, M. (2022). Banana Peels: A Waste Treasure for Human Being. Evidence-Based Complementary and Alternative Medicine, [online] 2022, pp.1–9. doi:10.1155/2022/7616452.
  45. Giri, S.S., Jun, J.W., Sukumaran, V. and Park, S.C. (2016). Dietary Administration of Banana (Musa acuminata) Peel Flour Affects the Growth, Antioxidant Status, Cytokine Responses, and Disease Susceptibility of Rohu,Labeo rohita. Journal of Immunology Research, [online] 2016, pp.1–11. doi:10.1155/2016/4086591.
  46. Sundaram, S., Anjum, S., Dwivedi, P. and Rai, G.K. (2011). Antioxidant Activity and Protective effect of Banana Peel against Oxidative Hemolysis of Human Erythrocyte at Different Stages of Ripening. Applied Biochemistry and Biotechnology, [online] 164(7), pp.1192–1206. doi:10.1007/s12010-011-9205-3.
Ellie Busby

Written by:

Ellie Busby, MS, RDN

Medically reviewed by:

Kathy Shattler

Ellie Busby is a Registered Nutritionist (MSc, mBANT) and nutrition writer. She holds a bachelor's in Chemistry and a Masters in Nutrition. Ellie specializes in plant-based nutrition for health and fitness. She is also the Founder of Vojo Health, a personalized nutrition service based on genetic testing.

Medically reviewed by:

Kathy Shattler

Harvard Health Publishing

Database from Health Information and Medical Information

Harvard Medical School
Go to source

Trusted Source

Database From Cleveland Clinic Foundation

Go to source

Trusted Source

Database From U.S. Department of Health & Human Services

Governmental Authority
Go to source


Database from World Health Organization

Go to source

Neurology Journals

American Academy of Neurology Journals

American Academy of Neurology
Go to source


United Nations Global Compact
Go to source

Trusted Source

Database From National Institute for Occupational Safety & Health

U.S. Department of Health & Human Services
Go to source

Trusted Source

Database from U.S. National Library of Medicine

U.S. Federal Government
Go to source

Trusted Source

Database From Department of Health and Human Services

Governmental Authority
Go to source

PubMed Central

Database From National Institute Of Health

U.S National Library of Medicine
Go to source

Help us rate this article

Thank you for your feedback

Keep in touch to see our improvement